Regent Hong Kong launches Easter chocolate collection by executive pastry chef Andy Yeung

Easter chocolates remain a prized treat in Hong Kong. This year, Regent Hong Kong’s executive pastry chef Andy Yeung is introducing a pair of chocolate eggs that transforms chocolate into an art. This duo of Easter creations takes inspiration from the Victoria Harbour, particularly the gentle flow of its waves, and combines it with the arrival of spring. Each piece combines first-rate cacao with sculptural elegance to present the beloved chocolate egg in gallery-like presentations. 

The Ocean Pearl pays tribute to the harbour’s rhythmic tides, baring a distinctive sculpted wave pattern of curves. Crafted with 73% Trinitario dark chocolate from Jamaica’s highlands, this chocolate egg bares a quiet, aromatic allure. This Easter chocolate from Regent is priced from HK$898 per piece. 

Meanwhile, the Petal Dream nods to the blossoming flowers of spring, embodying renewal in its simple design. Made with 43% milk chocolate from Madagascar’s Sambriano Valley, vibrant coloured petals sit on a smooth chocolate egg, adding warmth to the piece. This Easter chocolate is priced from HK$598 per piece.